I have some raw milk in the fridge and am preparing to make whey. I've filled two quart size mason jars, and I know I'm supposed to leave them out at room temp, but I can't find info anywhere on whether or not I put the jar lids on or just cover with cloth?
Can you help please?
I've never heard of making whey except as a by-product of cheese making.
My suggestion - make a quick ricotta & whey.
Take the milk, heat it up until it's beginning to steam a bit on the sides (but not boiling). Turn off heat. Add lemon juice or vinegar and stir while it curdles.
Drain the curds - you have ricotta (the run-off that you can save is whey). Press those curds for several hours, and you have panir.
Don't put the jar lids on because the milk will need air to ferment. The best way to do it is just to take a paper towel or a piece of cloth and drape it over the jar. I like to secure mine with either a hair band or a rubber band, but that is just personal preference. All that matters is that the jar opening is covering so that the milk is not contaminated with bacteria that will eventually turn into mold while it is fermenting.
I would probably cover it with a tea towel and put a rubber band around the tea. To store it, I would put a lid on it.
Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.
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